Recipes

Hi everyone.
A while back I did a post about making kambucha for beginners HERE.
This is the follow-up. how to flavour it and making it fizzy with a second fermentation.

My two favourite kombucha flavours are with lovely fresh raspberries, or plain oranges.
The kids really like these two flavours, they are uncomplicated and sweet.
If I’m brewing just for me I might get a bit more adventurous with fresh turmeric, cinnamon or even rose

When your first fermentation of your kombucha is done, and you are happy with the taste it’s time for the second fermentation.this will really make it fizzy and will also elevate the taste.

(Put your Scooby in a jar together with 1 cup of the kombucha liquid and store in the fridge until you are ready to make your next batch).

Now you can get creative with your kombucha using all sort of different flavours or play it safe like I do in this video where I use 3 peeled and sliced oranges.
Transfer your kombucha liquid into a jar with an air tight lid so the fizz don’t escape, a big kilner jar is perfect.
Leave a little bit of air at the top of the jar.
Add the oranges, close the lid and wait for 24 hours, have a taste.
Depending on how hot it is it might be ready or it might take up to 3 days before perfect.
Taste as you go along. When you feel the taste is just right then you are done.

Fish out your fruit and either transfer to glass bottles or just keep it in the jar in the fridge.
Now you have a super lovely drink that you made all by yourself and it’s so full of good probiotics that you actually made yourself. You’re taking back your power 🙂 Enjoy!.

Hi everyone.
Water Kefir is amazing for our guts and our health in general.
It’s so easy to make your own water kefir and it contains millions of beneficial probiotic microorganisms, vitamins, minerals amino acids and live enzymes.

If there’s one thing we’re missing in this day and age, it’s good bacteria,
Antibiotics, unhealthy foods and our general western stressy life-style kills off our friendly bacteria that we so desperately need to keep ourselves in tip top form.
Brewing your own water kefir could be helpful in balancing the bacteria in the gut.

Kefir is mild and a little fizzy and only takes about 24 to 72 hours to brew.

You need your water kafir grains, you can get them online or from a friend (you will have more than you need after a couple of brews).

Mix it with white sugar, ginger, lemon juice and a handful of dried fruit.
The grains grow and metabolise the sugar and you end up with a really tasty , refreshing drink full of healthy bacteria.

I use white sugar because I think it gives the drink a smoother taste, but you can use most sugars, but stay away from honey as it’s antibacterial and can hamper the grains growth.

You can put a lid on your jar or just a cheesecloth with a string around to keep creepy crawlies out.
Leve it on your countertop for at least 24 hours, the warmer your house the quicker it goes.. Taste as you go along.

Use a wooden or plastic spoon. to taste..

When your kefir is done, strain with a plastic sieve..
The grains are ready to be used straight away or you can keep them in the fridge for a week with a little sugary water.
I use the fruits in my stews.
Transfer to bottles and keep in the fridge.

Hey everyone!
My favorite grain is defiantly quinoa. I love the nutty taste and it’s also so good for us as it contains all 9 essential amino acids, loads of fibre and it’s gluten free.
Even though I quite like plain quinoa, sometimes the occasion calls for a jazzed up version.
This elevated quinoa recipe get’s the thumbs up from kids and adults alike.
Win win.

Quinoa with Pomegranate, Cucumber and ParsleyIngredients:

– 1 cup dry quinoa

– 1 cup frozen peas

– 150g cucumber, diced

– 80gram pomegranate seeds

– 2 tablespoons roasted/sun dried tomatoes. diced

– A handful of fresh flat parsley, chopped

– A handful of chopped fresh mint, chopped

– a lemon cut into wedges

– 2 tablespoons olive oil

– 1 tablespoon of vinegar

– 1 tablespoon tamari

– black pepper to taste

Method:

1. Rinse and cook the quinoa.
2. De-frost the peas.
3. Mix all the ingredients except the pomegranate and the lemon straight in the pan where you cooked your quinoa.
4. Place on a plate, sprinkle over the pomegranate and add the lemon wedges on the side.
5. Serve ( you can also put it in the fridge and take it to work the following day)

If you are a regular here you will probably have noticed I eat a lot of beetroot.
I adore the sweet taste and colour and they are so full of health promoting goodness that I recommend you regularly add them to your diet.
They are a really good source of Iron so if you are not big on meat beets could be a fabulous contributor for your iron intake.
Young athletes might need a bit extra iron and so does teenage girls due to rapid growth and because of menstruation.

This gorgeous tasting beetroot dish contains very few ingredients and demands very little effort!
My type of cooking!

I was served a variation of this dish in Sweden and l changed the recipe to make it a bit healthier and to suit a vegan diet.

Oven Roasted Beetroot with Clementines and Spinach
Ingredients:

– 500g-600g Beetroot

– 1/4 cup Clementine juice

– 100g spinach

– 2 tablespoons maple syrup

– 2 tablespoons olive oil

– 1/2 teaspoon salt

– black pepper to taste

– flax seeds for decoration
Method:
1. Pre-heat the oven to 225 C
2. Peal and cut up the beets and place in an oven dish with a teaspoon of coconut oil.
3. Whisk together the clementine juice, olive oil, maple syrup, salt and pepper and pour over the beets.
4. Roast until tender for about 40 min.
5. Just before serving place 1 teaspoon of olive oil in a frying pan add the spinach and a pinch of salt, turn it over and immediately place on a plate/tray.
6. Arrange the beets on top of the spinach a sprinkle flax seeds on top.
Serve immediately.

Hi everyone!
This weeks recipe is a really nourishing soup and we’re not cooking any of the ingredients but the soup is going to be served warm!
I’m keeping everything fresh and raw, all the enzymes, vitamins and minerals will be just as nature intended and I’m mixing the vegetables with hot water, making the soup warm and toasty!
.
This soup serves one person and I’m using half an avocado, fennel and celery (so good for detoxing bodies). I’m adding chilies to speed up the metabolism, ginger – really good anti inflammatory and loads of greens like rocket and parsley, 1/2 a freshly squeezed lime adds zing and vitamin C.

You need a blender for this soup. I’m using the Nutribullet, the small container works well for this soup for one.

Hi everyone!
I’m making a lot of hemp milk at the moment.
It’s hyper nutritious, so easy to do and it tastes absolutely delicious!Hemp milk contains all the essential amino acids.
It contains potassium and is a really good source of calcium you get your omega 3s and omega 6s.
I’m flavouring the milk with 2 green cardamoms.

You probably already know that we are quite obsessed with cinnamon rolls Sweden but did you know that we eat a lot of cardamom rolls as well?
Actually I prefer the cardamom buns!.
When you walk past a bakery in Sweden, a beautiful waft of cardamom spice fills the air, so this milk evokes delightful flashbacks to lazy summer days in Stockholm both for me and the kids.

Here I use hulled hemp seeds but ordinary non hulled hemp seeds works equally good.
You also need a nut milk bag, you can get one for a couple of quid on amazon.

Hemp Milk
Ingredients:

– 1/s cup of hemp seeds

– 1 1/2 cup water

– 2 medjool dates

– 2 green cardamom seeds

Directions: Put all the ingredients in a blender. use a nut bag to squeeze out the milk.
It will keep fresh for 2-3 days in the fridge.

Hi, Happy New Year!This is another totally tasty fermented relish.
I’m using grated carrots, grated ginger and grated horseradish.
It’s super easy, super quick, super cheap, you just need to be a little bit patient as it ferments itself.

The first thing i do is to make the brine so it’s room temperature when I need it. I boil one litre of filtered water to 15g of salt Himalayan or sea salt but not table salt.I peel and grate 500g of carrots, I’m also using my all time favorite horseradish, finely grated and fresh ginger, making the whole thing taste so lovey and, ginger is fabulously anti-inflammatory.

Massage all the vegetables together and fill up your your Kilner jars.
Pack it really tight, really push the vegetable down.Fill up with the brine and you need something to keep the vegetables under water at all times.
I prefer to use a cabbage stem and leaves but you can also use a brine filled plastic bag like I did here.If the bag, for some reason split it’s just full of the brine that’s in there anyway so it doesn’t matter.
Put a little clip on the bag, push down your veg and close the lid.
Now you need a little bit of patience.

You want to burp these wild ferments now and then, maybe once a day or at least once every second day to make sure they don’t explode.
After seven to ten days in a fairly warm space you relish should be ready.

I love this relish, it’s so easy to do and it’s spicy and tangy and so lovely!
It goes fabulously well together with so many types of foods and it really elevates our health because it’s so full friendly bacteria.

Update 2017 with loads of fermented vegetables and your health will be in a better place than it was 2016!

Fermented Carrot, Ginger and horseradish Relish
Ingredients:

– Carrots 500 gram

– Fresh horseradish 36 gram

– Fresh ginger 10 gram

– Brine 15 gram of salt to 1 litre of water

Directions 1. Grate the carrots in a food processor or by hand, grate the ginger and horseradish finely.
2. Mix by hand and pack in a kilner jar. Add the brine so the veg is covered use a plastic bag filled with brine to press the veg under water.
3. leave for 7-10 days, taste as you go along, and don’t forget to burp your babies 🙂

Happy Christmas!
Only a few days left and this fermented recipe is really quick only takes 3-5 days so you can serve it with your Christmas lunch on Sunday.
When you eat fermented vegetables you really do something good for your self and you elevate your health to a higher level.
Fermented foods give you more for your buck as fermented foods have shown to have more nutrients the raw foods.
I really hope you like this recipe, it’s one of my favorites!

Directions
1. mix the beetroot with the salt and massage for a few minutes until the juices comes out.
2. Add all the ingredients, mix and put them in a sterilized kilner jar.
3. leave for 3-5 days, taste as you go along,

Brunkål is a classic Christmas dish in southern Sweden.
The main ingredient is white cabbage and the name Brunkål (meaning brown cabbage) comes from the normally long cooking time which makes the cabbage brownish in colour.
My slightly healthier version gets it colour from traditional Nordic Christmas spices like cinnamon, cloves, nutmeg and ginger and less from frying, as I only let it softened in a pan for about 6-7 minutes.

I just love beetroot!
So juicy and sweet and full of iron!
Fermenting thin slices together with dill (so helpful for digestion) and red cabbage (great for detoxing) upgrades the nutrients.
The result tastes delish and goes perfect with your Christmas lunch.
If you need more iron but don’t want to include meat beetroot are a great alternative. And if you have teenagers at home who do a lot of sports you might want to include beetroots in their diets to make sure they get enough iron.